Chicken breast with rhubarb

Ingredients for 2 servings:

• 2 chicken breasts
• 1 tsp coriander powder
• 350 g red rhubarb, trimmed
• 30 g onion(s), diced
• 160 ml chicken broth
• 50 g rapeseed oil
• 1 tsp sugar
• some salt
• 1 clove(s) garlic, finely chopped
• 100 g onion(s), cut into fine strips
• ½ bunch spring onions, roughly chopped
• some honey
• some sauce thickener

Instructions

Working time approx. 20 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 20 minutes; Total time approx. 12 hours 40 minutes

Sounds unusual, but it’s very tasty.

Mix together all the ingredients for the marinade. Cut 300g of rhubarb into approximately 10cm long pieces and toss with the marinade. Halve any stalks that are too wide. Refrigerate until the next day. Rub the chicken breasts with the coriander. Fry the diced onions in a little marinade oil, cut the remaining rhubarb into small pieces, add to the onions, and deglaze with the chicken stock. Simmer for about 5 minutes. Brown the chicken breasts in a little marinade oil, then remove. Pour the chicken stock through a sieve into the pan and bring to a boil. Discard the rest of the stock. Return the stock to the pan and thicken with a little sauce thickener. Add the seared chicken breasts and cook for about 10 minutes. Then keep warm. Fry the marinated rhubarb pieces with the onions in the oil for about 5-8 minutes, until almost soft. Place the rhubarb pieces on the plates, place the chicken breast on top, season the sauce with honey to taste, and spread it over the chicken breast. Serve with rice.